This pumpkin and bacon pasta is the perfect mix of comfort and flavour. Roasted pumpkin brings a natural sweetness, while crisp smoky bacon adds a savoury bite. Finished with garlic, herbs and a touch of cream, it's a quick midweek supper that feels like a treat.
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The pumpkin, garlic and rosemary roast together until tender and fragrant, with the smoked bacon rashers joining for the final 10 minutes to turn deliciously crisp.
Once ready, everything is blended with single cream, mustard, Parmesan and a splash of pasta cooking water to create a silky, glossy pumpkin sauce - rich, savoury and wonderfully moreish.
Love creamy pasta dishes? You'll also like my creamy garlic mushroom pasta, creamy sweet potato pasta, and creamy sausage pasta!
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✔️ Why should you try it?
- Celebrates autumn flavours - pumpkin's rich, earthy taste makes this pasta perfect for cooler months.
- Quick and fuss-free - simple steps and minimal prep mean it's ready in no time, ideal for busy weeknights.
- Comfort in a bowl - creamy sauce, smoky bacon, and tender pasta come together for a dish that's both satisfying and wholesome.
🥘 Ingredients
Pasta - use any shape pasta you like. I prefer using short pasta like rigatoni or fusilli.
Olive Oil - 2 tablespoons drizzled over the pumpkin before roasting.
Pumpkin - 1 small pumpkin, peeled, deseeded, and chopped into bite-size chunks.
Rosemary - a woody herb that pairs well with pumpkin.
Garlic Cloves - roasted in their skins to mellow out their pungent flavour and add a subtle sweetness to the dish.
Smoked Streaky Bacon - 6 rashers are needed to add a salty, smoky flavour that balances the sweetness of the pumpkin and adds a satisfying crunch.
Single Cream - helps create the silky smooth sauce.
Parmesan - for extra umami flavour.
Dijon Mustard - a tangy, sharp note that cuts through the richness of the sauce.
Lemon Juice - balances the heaviness of the cream and Parmesan, keeping the dish from feeling too rich.
Salt & Pepper - for seasoning.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 190°C (170 °fan/ 375 °F/ Gas 5) and place the cubed pumpkin, garlic cloves (in skin), and rosemary in a large roasting tray. Drizzle with oil, season with salt and pepper, and roast in the oven for 35 minutes until the pumpkin is soft.
Two: Lay the bacon rashers over the pumpkin and pop the tray back in the oven for 10 minutes. Meanwhile, cook the pasta according to packet instructions, and before draining, reserve 1 cup of pasta cooking water for the sauce.
Three: Once the bacon is cooked, tip everything into a food processor (reserving 2 rashers of bacon for sprinkling on top of the pasta later). Make sure you squeeze the garlic from the skins first though! Whilst the processor is on add the cream, mustard, Parmesan, lemon juice, and as much pasta cooking water as you need to create a smooth pasta sauce.
Four: Toss the sauce with the cooked pasta and serve sprinkled with chopped smoked bacon and more grated Parmesan.
Top Tips
- Roasted garlic - squeeze the soft cloves from their skins before blending to ensure the flavour is evenly distributed through the sauce.
- Pasta water - always reserve a cup before draining; its starch helps the sauce turn silky, glossy and cling beautifully to the pasta.
- Herb variations - try thyme, oregano or other favourites to add depth and adapt the flavour to your taste.
- Vegetarian option - skip the bacon and swap in roasted vegetables like mushrooms or courgettes for a hearty, satisfying twist.
- Adjusting consistency - if you prefer a lighter sauce, add extra pasta water gradually until it's just right.
🍴 Serving suggestions
This satisfying pumpkin and bacon pasta is a complete meal in itself. However, if you fancy adding something extra, a delicious slice of focaccia would be a perfect choice.
To complement the meal and balance the richness of the sauce, a dry white wine like a Sauvignon Blanc would pair beautifully with the pasta.
📖 Variations
- Butternut swap - use butternut squash in place of pumpkin for a slightly sweeter flavour.
- Vegetarian twist - leave out the bacon and use a vegetarian hard cheese instead of Parmesan.
- Boost the greens - stir in petit pois or fresh spinach during the last few minutes of cooking for extra colour and nutrients.
- Lighten it up - replace single cream with half-fat crème fraîche for a healthier option (just loosen with a little more pasta water as needed).
🥡 Storage
This is one pasta recipe where eating it fresh is best!
While you can store leftover sauce in the fridge and reheat it, it might lose that glossy, silky-smooth texture that makes it so special.
❓ FAQS
Wash the pumpkin and cut it in half.
Using a spoon, deseed the middle of the pumpkin, making sure you remove all of the seeds and stringy membrane.
Peel the skin with a sharp knife.
Finally, cut the pumpkin into bitesize chunks ready for roasting in the oven.
The roasting time for pumpkin depends on the size of the chunks and your desired level of caramelisation. Generally, for bite-sized pumpkin chunks (about 1 to 1.5 inches), follow these guidelines:
For slightly tender pumpkin with a bit of bite, roast at 200°C (400°F) for 20-25 minutes.
For softer, more caramelised pumpkin, roast at 200°C (400°F) for 30-35 minutes.
😋Related recipes
Some more delicious pasta recipes to try!
- Easy Chorizo and Pepper Pasta
- Creamy Boursin Pasta
- Creamy Cajun Chicken Pasta
- Halloumi Pasta
- Cheesy Chicken and Broccoli Pasta Bake
- Easy Pesto Pasta
🍽️ More pumpkin recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Creamy Pumpkin Bacon Pasta
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Equipment
- Knife
Ingredients
- 350 g Pasta
- 2 tablespoon Olive Oil
- 500 g Pumpkin peeled and cut into bite-size pieces
- 2 Rosemary sprigs
- 4 Garlic Cloves in their skins
- 6 Smoked Bacon rashers
- 300 ml Single Cream
- 75 g Parmesan grated
- ½ teaspoon Dijon Mustard
- 1 tablespoon Lemon Juice
- Salt and Pepper
Instructions
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place the cubed pumpkin, rosemary and garlic in their skins in a large roasting tin. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 35 minutes.2 tablespoon Olive Oil, 500 g Pumpkin, 2 Rosemary sprigs, 4 Garlic Cloves
- Meanwhile cook the pasta according to instructions and reserve 1 cup of pasta cooking water for later.350 g Pasta
- Take the roasting tray out of the oven and lay the 6 bacon rashers on top. Return to the oven for another 10 minutes.6 Smoked Bacon rashers
- Squeeze the garlic out of their skins and place the pumpkin, rosemary, garlic and 4 of the bacon rashers (reserving the remaining 2 rashers for sprinkling on top of the pasta later) in a food processor with the single cream, lemon juice, Parmesan and dijon mustard. Blitz in the processor until smooth, then gradually add enough of the reserved pasta water to make a glossy silky pumpkin pasta sauce. Season with salt and pepper.300 ml Single Cream, 75 g Parmesan, ½ teaspoon Dijon Mustard, 1 tablespoon Lemon Juice, Salt and Pepper
- Toss the pumpkin sauce with the pasta then chop the reserved bacon rashers into small pieces and sprinkle on top.
Beverley Racher says
Loved this recipe made it for dinner this evening. It was very tasty and an excellent way to use a Halloween pumpkin .
sue ellis says
Hi Beth
Really enjoyed this sauce. It was quite thick. I did add the pasta water.
I used Apro single cream.
Stupidly forgot the cheese and bacon top! I popped the bacon in the sauce.
Next time 🫣
It’s very tasty. 😀💯 Definitely one to do again.
Thanks Beth.
Corina Blum says
It looks delicious and I love the warm colour that the pumpkin gives to the pasta sauce - It looks so inviting!
Cat | Curly's Cooking says
This looks and sounds delicious. The flavours are so comforting and Autumnal.
Maria says
This I am all in! I mean good pasta, plus a super creamy sauce to match. That is like a perfect combination. What makes it extra is the smoked bacon factor. Wow! Can't wait to do this. A twist to regular spaghetti or pasta dishes.
Jacqui - Recipes Made Easy:Only Crumbs Remain says
Love pasta with pumpkin, and I like your way of thinking with the added bacon even better! Thank you for sharing with #CookBlogShare
Jess says
Wow! Who knew two of my favorite flavors could come together so well in one dish!
Toni Dash says
This quickly became a favorite meal at my house! It was so good!
Sue says
What a lovely fresh take on pasta sauce. Can't wait to give it a try!
Jeannette says
Pumpkin and pasta is such a heavenly combination, especially with cream involved! Love how simple this recipe is. Thanks for sharing!
Chloe Edges says
Yup I'm in. I'm totally obsessed with squash and rosemary and every single flavour in this is going to work brilliantly. It's on the meal plan!